Mediterranean Cucumber Tomato Salad with Pearled Couscous
A simple but satisfying salad with a flavorful dressing.
Ingredients
Dressing
- 1/4 cup apple cider vinegar
- 2 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- 1/2 teaspoon ground allspice
- salt and pepper to taste
Salad
- 2 teaspoons olive oil
- 1 cup whole wheat Israeli couscous
- 2 cups water
- 1/2 teaspoon salt or more to taste
- 1 pint grape tomatoes sliced in half
- 1 large English cucumber peeled optional
- 1/4 cup scallions minced
Instructions
- Prepare the dressing by combining the apple cider vinegar, lemon juice, olive oil, allspice in a small bowl. Season with salt and pepper to taste. Set the dressing aside.
- In a medium saucepan, heat the 2 teaspoons olive oil over medium high heat. Add the couscous, toss, and toast for about 1 minute or until couscous is coated with the oil and starts to turn golden.
- Add the water and salt to the pan. Bring the mixture to a boil, cover, and reduce the heat to medium-low. Cook for 8-10 minutes or until the Israeli couscous is tender. Drain the cousous in a colander and rinse with cold water.
- Put the couscous in a bowl and pour the dressing over. Refrigerate until cool.
- While the couscous is cooling, combine the sliced tomatoes, cucumbers, and scallions in a mixing bowl.
- Add the cooled, seasoned couscous to the vegetables. Toss well to combine. Refrigerate for up to 30 minutes or serve immediately.
Nutrition
Calories: 207kcalCarbohydrates: 28gProtein: 5gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 207mgPotassium: 333mgFiber: 3gSugar: 3gVitamin A: 752IUVitamin C: 15mgCalcium: 30mgIron: 1mg
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